By Arritta Morris
MADISON COUNTY —
I hate to write again about a subject I just wrote about, but some friends have sent me some really good recipes for this item, and I know that we have a lot of it coming out of the garden.
ZUCCHINI CORNBREAD CASSROLE
4 cups shredded zucchini
1 onion chopped
2 eggs beaten
1 (8.5oz)package dry corn muffin mix (I like Jiffy)
1/2 tsp salt
1/4 tsp ground black pepper
8 oz low fat Cheddar cheese, shredded
Preheat oven to 350 degrees. Grease a two-quart casserole.
In a large bowl, mix together the zucchini, onion, eggs, muffin mix, salt and cheese. Spread this mixture into a greased two-quart casserole dish; top with cheese.
Bake in a preheated oven for 60 minutes. Makes 8 servings.
Speaking of friends, I recently went to go to a reunion of retired school food service employees and supervisors. It was so good seeing old friends and making new ones. We plan on meeting once or twice a year.
We were all sitting around telling on each other now that we are retired and can’t get fired for some of the practical jokes we all pulled on each other.
Would I do such a thing? You bet I did my part.
One that backfired on me had to do with a state car. I had gone to a state park to stay a week while I was reviewing a school system down in western Kentucky. At that time in life, state cars all used the same key. So one of my so called friends had moved my car and replaced it with someone’s who was staying at the park. All his clothes were in the trunk. Of course, I did not check the truck as I had left early that morning. When I got back and went to put my suit case in the room, I found men’s clothes. It was a shock. I did not have anything to wear for two days until the person who took my car discovered he had my clothes.
CHOCOLATE ZUCCHINI CUPCAKES
1 1/4 cup butter, softened
1 1/2 cup sugar
1 tsp vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
1 can (16 oz)chocolate frosting
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-12 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yields 21 cupcakes.
1 unbaked pastry shell (9 inches)
1 1/2 cup chopped onion
1 medium green pepper, chopped
1 cup chopped tomatoes
1/2 cup zucchini
1/2 cup sliced fresh mushrooms
2 tbsp butter
1/4 to 1/2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
pinch of ground cinnamon
4 cups milk
1/4 cup grated Parmesan cheese
Line unpicked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 5 minutes. Remove foil; bake 5 minutes longer. Take out of oven. Reduce heat to 350 degrees.
In a large skillet, sauté the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt and pepper and cinnamon; mix well. Spoon into crust.
In a large bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes tooth pick comes out clean.
I am sorry for repeating this vegetable, but it is such a misunderstood item and these recipes give you a new twist on it.
Arritta Morris holds a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is certified as a food service specialist by the School and Nutrition Association.